ANNEX
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 10 |
| Staterooms | 5 |
| # Of Crew | 3 |
| Length | 58 Ft / 17.7 m |
| Beam | 28.0 Ft / 8.56 m |
| Draft | 6.0 Ft / 1.83 m |
| Builder | Leopard |
| Built - Refit: | 2013 - 2020 |
5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. (This yacht is NOT legal for more than 10 pax charters.)
BERTH SIZES:
Starboard Aft Cabin – 80’’ X 80”
Port & Strb Main deck Cabins – 78’’ X 60”
Port forward cabin – 80’’ X 60”
Strb fwd cabin – 80” X 60”
| Dinghy | 16' Center Console |
| Dinghy HP | 70HP |
| Paddle Boards | 2 |
| Snorkeling gear | 12 |
| Inflatable, towable tubes | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Board Games
Capt Joe Swearingen
A lifelong dream. A shared adventure. A passion for life on the water.
For Joseph and Laurie, the opportunity to live and work together aboard a luxury 58-foot catamaran in St. Thomas and the British Virgin Islands is the realization of a lifelong dream.
They love the water, they love adventure, they love great food and beautiful surroundings—and most of all, they love sharing those experiences with other people.
As a couple and a team, they bring very different strengths to the boat, but they share the same philosophy: Take care of the boat. Take care of the guests. Keep everyone safe. And make sure everyone has a fantastic time.
Captain Joseph “Joe” Swearingen
For Joe, a life on the water began long before becoming a professional captain.
Growing up on Florida's East Coast, he was drawn to the ocean from an early age. Surfing, fishing, boating, and spending time around the water weren't simply hobbies—they became a way of life. Those early experiences developed into a deep understanding and respect for the ocean and ultimately shaped the seaman he is today.
During high school, Joe became involved with the U.S. Coast Guard Auxiliary, where he developed his skills in seamanship, boating safety, and service to others. His ability and dedication earned him Crew and Coxswain qualifications, and his experience included situations where he helped bring people safely back to shore in difficult
conditions.
After high school, Joe continued his marine education at a prestigious marine institute in Orlando, Florida, where he graduated second in his class.
Eventually making his home in the Outer Banks of North Carolina, Joe founded and successfully operated PRISTINE Marine, building a reputation for meticulous workmanship, marine expertise, and an unwavering commitment to doing things right.
That philosophy is reflected in the name itself. Pristine represents the standard Joe brings to everything he does.
His years working on boats throughout the Outer Banks gave him extensive hands-on experience maintaining vessels, troubleshooting systems, navigating challenging local waters, and helping keep boats operating safely and reliably.
The waters around Oregon Inlet can be demanding, and Joe developed a reputation within the local maritime community for his ability to navigate challenging conditions, care for vessels, and get the job done when conditions
were less than ideal.
Joe's career has included extensive time as a first mate aboard fishing and charter vessels, along with operating sailing and power vessels of many sizes. He has served as mate and co-captain aboard a Seawind 1200 catamaran since 2020, operating approximately three to four charters per week for roughly eight months each year.
His experience also includes approximately 20 offshore vessel deliveries on vessels ranging from 40 to 65 feet, along with extensive fishing-charter and offshore experience.
Chef/Mate Laurie Burel Flynn
Laurie's role aboard is a natural extension of what she has loved doing her entire life: cooking, entertaining, creating beautiful surroundings, and making people feel welcome. She raised a family of five and has spent decades cooking for family and friends, often finding herself with a house full of people and a table that somehow always needed to get a little bigger.
Her hospitality experience also includes six years of hosting large charity events in her home benefiting Seattle Children's Hospital.
These events included elegant five-course wine dinners featuring professional chefs. Laurie worked closely with the chefs to coordinate each course with the wines being served while managing the many details required to make each evening special.
Laurie has also pursued culinary education through cooking classes at Blue Ribbon in Seattle and at a highly regarded cooking school in Italy. While much of her culinary experience has been self-taught, Laurie has spent decades cooking, entertaining, experimenting, and learning. She approaches food with genuine passion and a perfectionist's eye. She believes food should taste wonderful, look beautiful, and be served in a way that makes people feel special.
Her friends have affectionately called her the “Hostess with the Mostest” for years.
She takes pride in keeping the yacht beautiful, polished, organized, and inviting throughout the charter.
A sampler from Jessica's galley aboard THE ANNEX
Breakfast
Savory croissant sandwich with scrambled eggs, prosciutto, arugula, brie and sundried
tomato spread, Fruit salad, Blueberry muffins.
Bagel board with lox, truffled cream cheese, fried eggs, cold cuts and bacon, Fruit platter, Banana bread.
Poached Egg Florentine on English muffin with a side of oven roasted potatoes and bacon, Green smoothie, Yogurt parfait.
Baked ham wrapped cheddar and egg cup with breakfast sausage, Fruit platter, Banana oat fritters.
Mediterranean inspired frittata with feta, tomato spinach, Pineapple Carpaccio, Croissants.
“Pan-cuterie” breakfast board with mango and classic pancakes with berry coulis and dulce de leche, Feta egg scramble, bacon and homemade hashbrown.
Breakfast burrito with homemade tortilla egg, refried beans, avocado, bacon/sausage with pico de gallo, Fruit platter, Cinnamon rolls.
Luncheon
Caribbean braised chicken roti (or vegetarian) served with salads - watermelon feta basil salad, chickpea and red pepper salad.
Burrata, roasted peaches, Prosciutto salad with balsamic reduction, candied walnuts and feta stuffed green olives, served with fresh focaccia.
Tropical curried chicken salad (heart of palm, grilled pineapples, avocado, grapes) with mango and yogurt dressing served with French baguette.
Seared tuna niçoise salad with creamy Dijon dressing (garden fresh tomato, roasted new potatoes, soft boiled eggs, garden green beans and kalamata olives) served with fresh made Italian seasoned buns.
Grilled shrimp skewers on kale Caesar salad with homemade croutons, parmesan tuile, charred lemons and crispy bacon.
Vietnamese inspired Bahn mi sandwich with seared sirloin (baguette, pate, pickled carrots, coriander, cucumber, kewpie & maggi sauce) served with rice noodle, sesame and edamame salad.
Barbacoa inspired tacos (pulled beef cheeks) with pickled red onions, Pico de gallo, avocado and lime crema, coriander, cotija.
Canapés
Homemade hummus duo: Roasted red peppers with toasted pine nuts and Beetroot withfeta. Served with seasonal crudities and fried tortilla.
Classic tomato bruschetta with fresh basil oil on black pepper and garlic crostini drizzled with balsamic reduction and aioli
Homemade tzatziki with falafels.
Charcuterie board with phyllo wrapped baked brie, onion chutney, cured meats and cheese selection, fresh bread.
Mini pulled pork sliders, Jack Daniels spiked BBQ sauce, green apple and cabbage slaw.
Mediterranean inspired baked feta with fresh rosemary and thyme, confit cherry tomatoes, baked olives and garlic served with pita and crostini.
Fresh guacamole served with homemade fried tortilla chips and fried plantain chips.
Dinner
Pistachio crusted pork tenderloin with orange and brandy reduction, thyme infused sweet potato puree, grilled asparagus.
Butter poached mahi Mahi with capers beurre blanc, julienne carrot slaw and saffron rice.
Flame seared filet mignon, brandy and red wine cream peppercorn sauce, Irish champ mash and balsamic roasted bacon and sprouts.
Cajun spiced grilled shrimp with shredded crab meat over a bed of “Rasta Pasta” (Tagliatelle with red, yellow and green bell peppers) with arrabbiata sauce.
Pan seared red snapper with mango pineapple salsa toasted coconut rice flame grilled jerk seasoned broccolini.
Sous-vide duck breast with red onion and thyme marmalade served with duck fat seared gnocchi and honey glazed root vegetables
Slow cooked pulled pork enchiladas with homemade sauce topped with pico and fresh avocado. Family tradition slow cooked borracho beans, bacon and chorizo, Spanish Rice.
Dessert
Rum infused apple roses with homemade caramel sauce.
Key lime pie with ginger and coconut crust.
Bailey’s infused crème brûlée.
Poached pears with Grand Marnier whipped cream and candied pecans.
Strawberry and coconut sundae with chocolate covered strawberries, fresh strawberry coulis and toasted coconut
Rum fudge pie
Oreo cheesecake with chocolate ganache.
| 4 Guests | 27,000 |
|---|---|
| 5 Guests | 29,000 |
| 6 Guests | 30,000 |
| 7 Guests | 31,000 |
| 8 Guests | 32,000 |
| 9 Guests | 34,000 |
| 10 Guests | 34,000 |
| 4 Guests | 26,000 |
|---|---|
| 5 Guests | 27,000 |
| 6 Guests | 28,000 |
| 7 Guests | 29,000 |
| 8 Guests | 30,000 |
| 9 Guests | 32,000 |
| 10 Guests | 32,000 |
| 4 Guests | 28,000 |
|---|---|
| 5 Guests | 29,000 |
| 6 Guests | 30,000 |
| 7 Guests | 31,000 |
| 8 Guests | 32,000 |
| 9 Guests | 34,000 |
| 10 Guests | 34,000 |
GENERAL NOTES:
MINIMUM NIGHTS: 4
Christmas/New Years weeks:
Christmas week must end by 27 December
New Years week can begin no earlier than 27 December
Christmas week: REGULAR RATES for 2026
New Years week: for 7 nights aboard - 8 guests: US$38,400, 9 or 10 guests: US$40,800
Charters outside the Virgins: Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.